Yacht: PORT TO VINO Samana 59 - Size: 59

PORT TO VINO Samana 59

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  • Amenities Details
  • 7-Night Rates
  • Availability
  • Specifications
Port to Vino showcases one owner queen cabin and three guest queen cabins all with ensuite bath. The cabins are appointed with ample storage and headroom, plus luxury linens and toiletries, for a very comfortable guest experience.
  • #

    Rendezvous Gear Not Included

Season Name: Winter 2026 to 2027    Currency: USD    Terms: (Caribbean Terms) Inclusive
  • 2 Guests: $38,000
  • 3 Guests: $38,000
  • 4 Guests: $38,000
  • 5 Guests: $40,500
  • 6 Guests: $41,000
  • 7 Guests: $43,000
  • 8 Guests: $45,000
Season Name: Summer 2027    Currency: USD    Terms: (Caribbean Terms) Inclusive
  • 2 Guests: $38,000
  • 3 Guests: $38,000
  • 4 Guests: $38,000
  • 5 Guests: $40,500
  • 6 Guests: $41,000
  • 7 Guests: $43,000
  • 8 Guests: $45,000
Additional Rate Details: #

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Yacht layout

Yacht Layout

Specifications

#Pax:8
Length:59 ft.
Beam:30
Draft:4.5
Make:
# Cabins:4
Cabin Configuration:4
Showers:4
Tubs:0
Wash Basins:4
Heads:4
Elec. Heads:4
TP in Heads: No
Helipad: Inq.
Jacuzzi: Inq.
A/C:Full
Engines/Generators:Volvo 150HP x 2 / 2 x 17KW GEN
Year Built:2023
Cruising Speed:10
Max Speed:-

Amenities

Salon Stereo: yes
Salon TV: no
Sat Tv: no
Device Hookups:yes
Hammock:no
Windscoops:no
Bimini:yes
Deck Shower: yes
BBQ: yes
# Dine In:yes
Hairdryers:yes
Guests Smokes: Transom Only
Pets Aboard: no
Guest Pets: no
Children Ok: Yes
Minimum Age:
Gym/Exercise: no
Elevators:
Wheel Chair Access: no
Inverter: 5000W
Voltages:
Water Maker: Yes
Water Cap:278
Stabilizers: No
Ice Maker: yes
Internet Access:Onboard WIFI
Sailing Instructions:no

Water Sports

Price details
  • Year Built 2023
  • Length 59 ft.
  • Designer
  • Cabins 4
  • Maximum Guests 8
  • Starting From $38,000

*2 Guests, 5 Nights with Half-Board Meal Package

Book Now#

Got a Question? We’ve Got Answers.

Contact Us Today

Meet our Crew

Crew Member Derek Carlow
Crew Member Viera Chuda

RYA/MCA Yachtmaster Offshore

IYT Superyacht Chef Course Certificate
Food Safety & Hygiene Level2

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Onboard Dining

Main Dish
Dish 1
Dish 2
Dish 3
Dish 4
Dish 5
Dish 6
Dish 7
Dish 8
Dish 9

Breakfast

  • Breakfast is served with fresh fruit platter, assorted cheese platter, granola, cereal, white yogurt, selection of coffee or tea, & juice of your choice.
    › CHEF’S CHOICE EGGS BENEDICT Traditional with canadian bacon or sliced ham or Florentine with sautéed layer of spinach, served on toasted english muffin & hollandaise sauce › SMOKED SALMON BAGEL Sliced smoked salmon served with grilled bagel, Philadelphia cream cheese, fresh cucumber, capers, chopped red onion, dill & lemon wedges › SHAKSUKA Gently poached eggs in a delicious chunky tomato & bell pepper sauce with olive oil, onion, & garlic, spiced with cumin, paprika & sprinkled with feta. Served with crusty sourdough bread › CINNAMON FRENCH TOAST Served with crislpy bacon & toppings like maple syrup, powdered sugar, or fresh fruit › AVOCADO TOAST WITH EGG Toasted whole grain bread topped with smashed avocado, fried egg, bacon & fresh sprouts served with freshly sliced papaya, mint & iceberg salad › FLUFFY OMELETTE Filled with feta cheese, sun dried tomatoes & basil (optional with sautéed mushrooms or ham), served with thickly sliced white baquette & cherry tomatoes, mache lettuce & pine nuts salad › BANANA PROTEIN HOMEMADE PANCAKES Small pancakes served with blueberries, greek yougurt, bacon & drizzled with honey

Lunch

  • › HAWAIIAN POKE BOWL WITH SALMON OR SHRIMPS
    Fresh raw salmon marinated in a tangy soy sauce (or grilled shrimps) served over bed of coconut rice, with avocado, mango & variety of veggies, topped with fresh cilantro, chives, sesame seeds & pickled ginger › BALSAMIC GRILLED CHICKEN SALAD A fresh spring strawberry salad with balsamic glazed grilled chicken, bacon, cottage cheese and pecan nuts dressed in a roasted strawberry balsamic vinegar. Served with homemade rosemary focaccia › BEEF BAHN MI Crispy short baguette with aromatic grilled beef, topped with quick pickled veggies, coriander, Sriracha mayo & hoisin-based sauce › DECONSTRUCTED SALAD NICOISE Sesame seared Yellowtail tuna with baby potatoes, long green beens, black olives, cherry tomatoes & romain lettuce, finish with olive oil & lemon dressing. Served with garlic baquette › THAI NOODLE SALAD WITH GRILLED CHICKEN Grilled chicken quickly marinated in sweet & savory teriyaki sauce served over rice noodle salad, started with a bed of fresh greens, a sesame vinager, shallots, red bell pepper, cucumber & fresh mango & garnished with cilantro, mint & peanuts › TURKEY WRAP WITH SALAD Whole-grain tortillas filled with grilled turkey strips, diced red pepper, shredded lettuce, guacamole, grilled onions, cheese & with soure cream sauce. Served with tomato - beet root salad topped with basil and toasted pine nuts › SWEET & STICKY BBQ PORK RIBS Slow cooked until fall-apart-tender then basted generously with the tangy, sweet sauce. Served with cold potato salad & grilled corn on the cob with butter

Appetizers

  • › VEGETABLE CRUDITÉS WITH HUMMUS
    Creamy sunset or garlic hummus served with crispy carrot & celery sticks, sugar snap peas, sautéed mushrooms & warm pita bread › TUNA CARPACCIO Served with rocket, olive oil & dark balsamic, lime sauce, black pepper, parmesan shavings & white baguette › SUMMER CHARCUTERIE BOARD Various types of cheese, cured meats, fresh fruit, nuts, different sweet and salty bites likepickles, onions, figs, dates, various dips and served with crackers and toasted bread › BAKED CAMEMBERD Choise of savory version with chilli flaked, pickled jalapenos, drizzled with olive oil or sweet version topped with walnuts, craisins & honey › CEVICHE Chopped small pieces of fresh raw fish or conch marinated in lime juice with red onions, tomatoes, cucumber, avocado, cilantro & spices served with crackers or brown bread toast › FRENCH SAVOURY TART Quiche 2 ways – feta cheese, spinach, red onion with yellow & green bell pepper. Italian sausage with cherry tomatoes, basil & cheddar cheese › PULLED PORK CREAM CHEESE SPREAD Warm cheesy spread with pulled pork, jalapenos & black peppers. Served with pickles & assorted crackers

Dinner Starters

  • › CURRIED COCONUT & BUTTERNUT SOUP, served with homemade garlic & herb croutons, topped with cream, sesame oil & b/w sesame seeds
    › ITAILAN BRUSCHETTA, toasted white baguette, topped with a mixture of juicy tomatoes, garlic, shallots, parmesan cheese, fresh basil & olive oil › BEETROOT CARPACCIO SALAD, with pear, walnuts, rocket & mint, drizzled with balzamic reduction & dijon mustard › CHILLI & GARLIC KING PRAWNS, lightly spiced grilled king prawns served atop mixed mango salsa in fresh cucumber wrap, with spicy mayo › WATER MELON ‘PIZZA‘ water melon salad with feta or goat cheese, avocado, black olives, rocket, basil, black pepper, sprinled with olive oil › VIETNAMEESE SPRING ROLLS, filled with shrimps, fresh veggies & cillantro, with peanut & sweet chilli dipping sauce › GAZPACHO, spicy cold summer soup made from chopped raw vegetables such as tomato, onion, pepper & cucumber, served with croutons & fresh herbs. › TOSTONES WITH CREAMY AVOCADO, golden, crispy fried green plantains served with creamy avosado salsa, topped with cillantro, red onion & gherkins
  • MAIN
    › CHILI LIME MAHI MAHI Cauliflower-potato mash with parsley, sauteéd vegetables & peruvian sauce. Greek salad with feta cheese & black olives a side › PORK TENDERLOIN Pan-seared with butter, garlic & rosemary, creamy mushroom zucchini risotto, sprinkled with parmesan shavings, steamed broccolini & carrot. Citrus salad with lime dressing a side › CREAMY PRAWN LINGUINE Mixture of baby spinach, carrot, zucchini & bacon together with white wine creamy sauce with lemon zest, fresh parsley, sprinkled with grated parmesan cheese › THAI RED COCONUT CURRY Chicken curry with veggies, coconut rice with cilantro, & asian coleslaw salad with pineaple and roasted peanuts › HERB-CRUSTED SNAPPER Pan-seared with butter capers sauce, served with ratatouille, polenta cakes, & green salad with radish, cucumber & toasted almonds a side › FILLET MIGNON WITH CARAMELIZED ONION Sweet potatoe mash, roasted veggies, beetroot puree, topped with succulent juicy fillet mignon, with date dip. Garden salad with avocado & italian dressing a side › CHICKEN & VEGETABLE SKEWERS Juicy chicken skewers paired with sweet pineapple chunks, red onion, red & green peppers, served with a moroccan couscous salad & mango chutney

Dessert

  • › LITTLE ORANGE POLENTA CAKES, fresh figs & oranges, topped with pistachios & drizzled with dates syrup
    › MARGARITA CHEESCAKE MOUSSE, buttery crackers, lime juice & zest, vanilla, salt, tequilla, hand whipped cream, › DARK CHOCOLATE FONDANT, with mango sorbet & fresh mint › COFFEE CREME BRULEE, passion fruit coulis, raspberries & co􀆯ee beans › COCONUT CHOCOLATE PUDDING, vanilla ice cream, toasted coconut flakes, blueberries › KEY LIME PIE, dark chocolate sauce, lemon zest & hand whipped cream › DECONSTRUCTED ETON MESS, lemon verbena cream, nougat, milk chocolate, summer berries › STICKY RED WINE POACHED PEAR, cinnamon, star anise, greek yogurt

Guest Testimonials

Previous reviews for Derek and Viera

July 2026
Thank you from the L. Family.
We had an absolutely INCREDIBLE experience!!!

Derrick & Vera are the absolute Best! We felt right at home and so welcomed. The food was top notch, the drinks were incredible and every detail was exquisite. The snorkeling!!! 

We are so hopeful to return and travel again with the crew on this beautiful boat. 

Thank you! Thank you! Thank you!
 
 June 2026
Thank you for an incredible week!

You all have been phenomonial and made this trip one to remember. Your kindness and hardwork has not gone unnoticed! I cannot express how enjoyable this trip has been and a large part of it that all thanks to you! The only problem has been how fast time has gone by. Grayson

Y'all are seriously the best crew ever! The food was absolutely amazing and I'm pretty sure not a single plate was left empty. So thank you Vera!  Lastly, thank you Derek for teaching me some tricks to photography, and for searching and rescuing my phone for me. I'm forever greatful and will never understand how you spotted it. Thank you so much for a memorable trip; I can't believe how fast it flew by . Thank you again, Isabella

Thank you again for an amazing family vacation. Every thing was well thought out and made for an incredible experience that we will continue to remember for a lifetime. We are sad to be leaving so soon as seven days went by way too fast. Please let us know if you would ever like to visit us in Houston. We would love to show you around. Hope that our paths will meet again soon.... The Petree Party
 
May 2026
The DREAM TEAM!!

Seven Days, five grateful ladies, endless laughter, beautiful sunsets, and countless memories we'll talk about for years. Thank you, Derek, Vera & Dunja - thank you for the most amazing week that far exceeded our expectations! You carried us safely through adventure, relaxation, friendship and pure joy!

Derek - You struck the perfect balance of professionalism & knowledge with laid-back charm. 
Vera - your meals were nothing short of extraordinary & you were warm, attentive & thoughtful in every detail.

If our travel plans ever bring you to greatest state in America, TEXAS, please reach out so we can return the favour and be your tour guides!

P.S. We actually aren't leaving tomorrow after all!
Brandy, Karen, MaryAnne, Amber & Erin 

Mar 2026

I can't say enough about Caitlin's attitude and service! We had our 7 year old grandson and she took him under her wing and taught him to snorkel and introduced new foods that he would otherwise not have ever tried! She totally understood our needs as a multigenerational family and planned our meals accordingly. The food was delicious! We were not looking for gourmet meals but it felt over the top special with her hand made pasta dishes and variety of meals. She even had the kids help her make pasta. Jeff was very professional and we always felt we were being cared for and in safe hands. And he is an incredible grillmaster! 
The yacht was extremely comfortable and well organized. 
We had 4 children ages 7-15 and they all had a wonderful time on their first Caribbean cruise! The parents were also able to relax thanks to Jeff and Caitlin and their attention. 
As an extra bonus, Caitlin's knowledge of marine biology added fun to our snorkels! We loved her energy and engaging personality!
It was a fabulous week!

DA
 

Sand and Sea Yacht Charters April 22 - 30 2025 BVI

Question 1. How would you rate your entire charter vacation experience?
5 STAR - The crew and boat were superb! The Port to Vino is a beautifully appointed boat with plenty of room for 8 guests. Jeff and Caitlin ensured our holiday was perfect add Michaela made the whole process easy.

Question 2. How would you rate the yacht (comfort, features, general condition, etc.)?
5 STAR - Well-appointed for 8 guests with plenty of room. The master suite is very comfortable, and all of our guests were comfortable in the standard rooms.

Question 3. How would you rate the hospitality, attentiveness and expertise of your CREW?
5 STAR - We've chartered many times in the BVI's however, this time was the absolute best. Caitlin's cooking skills are fabulous, serving gourmand meals daily. We enjoyed the guided snorkeling trips as well. Their attention to detail was excellent.
 
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